间歇式加压技术快速腌制皮蛋工艺研究

Optimization of Quick Curing Process for Preserved Egg by Intermittent Pressurization

为缩短皮蛋的生产周期,按照U10(108)均匀试验设计,采用间歇式加压技术进行腌制,利用压力控制程序调控腌制罐中的加压及卸压过程,利用高压加快腌制液中碱向蛋内渗透,低压时,蛋内压力小于蛋外环境的压力,从而加速蛋内产生的水分和H2S、NH3及CO2等气体向外逸出,有利于碱进一步向蛋内渗透,起到加快皮蛋成熟的作用。通过对皮蛋蛋清、外层蛋黄及内层蛋黄的游离碱度、蛋黄硬化率和感官等指标进行综合评分,选出最优工艺条件组合为:碱(食品级氢氧化钠)质量分数5%,高压180kPa保持40min,低压保持12min,腌制206h;用此法腌制皮蛋最多可将生产周期缩短到传统工艺的78%,可以大幅提高生产效率;各因素对皮蛋品质的影响均具有显著性(P<0.05),影响作用按大小顺序排列为腌制时长>低压保持时间>高压保持时间>碱质量分数>高压压力,综合品质与高压值呈负相关关系,在腌制时长一定的条件下,高低压分配对皮蛋品质具有重要作用,其中低压保持时间对内层蛋黄游离碱度影响最显著。

In order to shorten the production period of preserved egg,intermittent pressurization was used to develop a rapid curing device.In the curing tank,pressurized and depressurized was under the control of a pressure control program.The permeation of alkali from the curing solution into eggs was accelerated at high pressure.Conversely,when the pressure inside eggs was lower than that outside eggs at low pressure,the leakage of water,H2S,NH3 and CO2 generated in eggs was accelerated,thereby being beneficial to further permeation of alkali into eggs and accelerating the ripening of preserved eggs.Based on a comprehensive evaluation of free alkalinity in egg white and yolk,the hardening rate of egg yolk and sensory characteristics,the optimum curing conditions were determined as follows：the optimal alkali concentration was 5%,the high pressure 180 kPa and the low pressure were held for 40 min and 12 min,respectively,and the curing time was 206 h.By using the process,the production period could be shortened by up to 22% as compared with the traditional process.Thus,the production efficiency was considerably increased.All curing time,low pressure holding time,high pressure holding time,alkali concentration and high pressure level had a significant effect on the quality of preserved egg（P0.05）.The process parameters could be ranked in decreasing order of their importance as follows：curing time,low pressure holding time,high pressure holding time,alkali concentration and high pressure level.Among them,low pressure holding time was the most important factor affecting free alkalinity in inner egg yolk.